Pork, Peas and Pasta Casserole
Try this Pork, Peas and Pasta Casserole recipe, or contribute your own.
Try this Pork, Peas and Pasta Casserole recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons butter
- 6 ounces pork loin cooked
- 8 ounces penne pasta or other pasta, cooked
- 2 teaspoons salt (for the pasta water)
- 1 cup frozen peas (4 ounces)
- 3/4 cup parmesan cheese finely grated and divided (1 ounce)
- 2 tablespoons italian bread crumbs
- white sauce:
- 1 1/2 cups milk (i used 2%)
- Carbohydrate 41.3583840191522 g
- Cholesterol 50.6691578897294 mg
- Fat 5.1885057692492 g
- Fiber 0.501264588145536 g
- Protein 9.44571295998217 g
- Saturated Fat 2.32237932887695 g
- Serving Size 1 1 Serving (120g)
- Sodium 237.149626977444 mg
- Sugar 40.8571194310067 g
- Trans Fat 0.707979093844948 g
- Calories 251 calories
Step-by-step
- Preheat the oven to 350°F and lightly grease a 4-qt casserole dish.
- Put a large pot of water over high heat, add 2 teaspoons of salt and bring it to a boil. Add the pasta and cook until al dente (done, but still firm to the bite). Depending on the pasta, this will take from 12 to 20 minutes.
- Meanwhile, slice the pork (or other meat) thin, then cut it into bite-sized pieces. Grate the Parmesan finely and set it aside.
- TO MAKE THE WHITE SAUCE: Mix 2 T. of flour into ½ cup of the milk until there are no lumps. Melt the butter in a large skillet over medium heat.
- Stirring constantly, add the flour mixture to the butter and gradually add the rest of the milk. Cook and stir until the sauce thickens, reducing the heat as needed.
- Reduce the heat to low and season the sauce with salt, pepper, dry mustard and Worcestershire sauce. Stir in ½ cup of the Parmesan until melted. Taste and adjust the seasoning as desired.
- Stir in the pork and peas and heat through.
- Add the cooked pasta and mix well. Pour this mixture into the casserole dish.
- Sprinkle the top with the bread crumbs and the reserved Parmesan cheese.
- Bake for 20 minutes, or until the top begins to brown.
My Comfort Food: Pork, Peas, and Pasta Casserole
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Weeknights are a whirlwind of homework, soccer practice, and the never-ending cycle of laundry. The last thing I want to do after a long day is spend hours in the kitchen. That’s why I’ve become a master of quick, satisfying meals that don't compromise on flavor. This Pork, Peas, and Pasta Casserole is a perfect example.
This casserole isn't just a convenient weeknight dinner; it’s a versatile dish that can be adapted to suit various preferences and dietary needs. Feel free to experiment with different types of pasta, add other vegetables like mushrooms or spinach, or swap the pork for chicken or turkey. The beauty of this recipe lies in its adaptability – it's a blank canvas for your culinary creativity.
The creamy white sauce is the heart of this casserole, a simple yet elegant blend of milk, butter, flour, and cheese. It’s the kind of sauce that hugs the pasta and pork, creating a harmonious symphony of flavors. The peas add a touch of sweetness and vibrant green color, complementing the savory pork and creamy sauce perfectly. The crunchy breadcrumbs on top offer a delightful textural contrast, adding a satisfying crunch to each bite. I personally love using a microplane to grate the parmesan cheese, it gives a super smooth texture and a nice look.
But the best part? This casserole is incredibly easy to prepare. It's a dish that can be largely assembled ahead of time, making it a lifesaver on those particularly hectic evenings. You can even prep all the ingredients the night before and simply pop it in the oven when you're ready. This means less stress and more time to spend with family after work, which is a big win in my book. It's a true example of simple elegance in the kitchen; sophisticated in taste, yet wonderfully manageable on a busy weeknight.
The leftovers are just as delicious the next day, making it a perfect meal-prep option for busy lunches. I often make a double batch, enjoying one for dinner and packing the rest for my lunches throughout the week. The reheated casserole retains its creamy texture and flavorful goodness – a true testament to a well-crafted recipe. I especially enjoy it when a little bit cold from the fridge, in my opinion, the taste is even better then.
So, the next time you find yourself facing a weeknight dinner dilemma, remember this simple, satisfying casserole. It's a reliable recipe that will become a staple in your kitchen, a delicious and convenient solution to those busy evenings. Its ability to be adapted, its ease of preparation and its deliciousness make it an absolute must-try. Give it a go, and I'm confident it will become a family favorite, just as it has in my household.
The wonderful thing about this dish is not only its flavor but the memories it can create. Sharing it with friends, family or your loved ones will make your dinners a lot more pleasant and intimate, something that is difficult to find in the current world.
